At the beginning of this month we were lucky enough to be invited along to the Words To Go writers conference hosted by Tasting Australia. The three action packed days taught us invaluable lessons about the food tourism industry in our brilliant state, but also opened our eyes to opportunities that everyone here in SA can experience.
On day three, after indulging in the ULTIMATE BREAKFAST CHALLENGE (as we like to call it, but some just call it eating every dish on the menu) at Jamface café in the Central Markets. We then took a tour of the foodie hub we love so much, and got to know the stories that lie within the stalls there. We also needed an excuse to attempt to walk of the multiple course breakfast… can’t say we achieved that.
Firstly we strolled to visit Jo at Something Wild, sampling wonderfully unique Australian meats and herbs. The only store of its kind in the state, and potentially the country, they specialise in bringing produce to the public that may often be seen as bizarre but are really native to Oz. With kangaroo metwurst, smoked crocodile and even alpaca on offer, alternative doesn’t even begin to cover it! The native herbs they’ve recently begun stocking like karkalla, sea parsley and saltbush leaves are a rarity anywhere else. If you want to create something unique and impress your guests, look no further.
Next we chatted to Stephan at Central Organics. What a character! At a fresh 82 years young, Stephan is at the helm of a store that has stood in the markets since 1972. Central Organics is the only NASAA Organic certified store in the state, pretty amazing when you hear the word organic thrown around like it’s going out of fashion these days! His passion for the sanctity of organic produce spoke volumes; and his sharp mind and quick wit had us thinking organics may the secret path to the fountain of youth! This is THE Central Market location for no fuss, no fluff fresh, organic produce.
When it comes to Kangaroo Island Stall, doesn’t the name just say it all? Owner Justin is an ex Kangaroo Islander, passionate about showcasing the exceptional produce, that is second to none, from this tiny corner of the world. Although a short distance away, the journey to KI is in fact the most expensive stretch of water to travel per kilometre in the world.
As you can imagine, this can cause large and costly hiccups for producers to be able to share their food and wine with those on the mainland and beyond. Justin and his wife Jane are bridging that gap. We sampled cheese from Island Pure, sticky figs from The Figgery, Kangaroo Island Spirits gin (recent winner of the best gin in the country!), famed KI honey and of course there’s wine! If you can’t make the stretch to get to this miraculous part of the state, experience some of the best it has to offer with the Kangaroos Island Stall.
It doesn’t take long to bump in to the effervescent Valerie at one of Glam’s favourite locations, The Smelly Cheese Shop. She’s the stunning French woman with a dark pixie cut and thick rimmed black glasses. We swear, she could be talking about anything at all and we’d be invested. But fortunately for us, she’s fanatical about cheese.
She talks passionately to anyone smart enough to listen, about the beauty of cheese in her glorious French accent; handing out samples and telling tales of the cheese makers themselves, who she knows personally. To get to know a product the way Valerie does is to fall in love with it. So the entirety of The Smelly Cheese Shop has our hearts and if you’re a cheese lover, welcome to heaven.
If you can prise yourself away from the cheese filled haven, you have to visit Marco, also known as The Mushroom Man. How could one man make the humble fungi seem quite so intriguing? We’re not quite sure, but he manages it time and time again.
The Mushroom Man stall was the first to source Porcini mushrooms in Australia. Just two minutes with Marco and you’ll learn of their origins and the unbelievable desire for their coveted product in the industry. Once word got out about the first porcinis in Aus, Marco had calls from restaurants in Sydney offering him up to $1000 per kg… and asking for a 75kg order.
And do you know what he did? Refused. Madness right? Marco told us that his priority is first and foremost to the South Australian market. To the loyal customers who return week after week and to the local chefs who’ve supported his product throughout the years.
No visit to the Central Markets is complete without stopping in at the iconic Lucia’s Fine Foods who for years have gone above and beyond to showcase the best produce the market has to offer. Taste the finest flavours of Italy in their Pizza & Spaghetti Bar before popping next door to their shopfront to stock up on ingredients for home.
It’s this dedication to the locals that has lead the Central Market from success to success. Don’t get us wrong, they love to educate interstate and international guests on SA produce and hospitality too! But we’re inclined to say there’s nowhere else as steeped in food history and passion as the Central Markets. This passion has kept them standing (through two major fires) since 1869, and we’re sure to see them prevailing for many years to come.
If you’d like to explore the Central Market and get to know the intimate tales amongst the hallowed walls like we did, you can hop on a tour hosted by the lovely Mark at Central Market Tours.
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